How to make liquid saffron ✾

liquified  saffron is essential to Persian cooking. You will use it in rice dishes,  Khoresht and for deserts and even in your chai. It gives Persian food its unique and subtle flavour and sets it apart.  I always keep my saffron in an airtight container in a dark cupboard to ensure its rich yellow colour and to avoid it loosing any of its strength of flavour. saffron is very expensive to buy so you want to take care of it. I personally only buy Persian saffron because I know its good quality and I’ll get the results and taste I want. Spanish saffron is widely available in the UK and I buy this only if I run out ( which almost never happens ).

1. Take a really good pinch or of saffron and place it in a pestle and mortar, add a tiny pinch of sugar or salt ( use which ever will suit your recipe) and grind. I use a pestle and mortar but many people use small food processor and powder up bulk batches of saffron strands at a time .
2. Place the ground or powdery saffron in cup and add a little boiling water and stir and then cover and allow to infuse for at least 30 minutes. The longer you leave it, the richer the color.

Once you’ve made liquid saffron you can keep it in the fridge for about 2-3 days, but remember to cover it with cling film or keep in an air tight container!

Fact: Saffron is said to help ward off mild depressive thinking. I dont know how true this is but just the colour alone makes you think of sunshine and that makes me smile 🙂

Traditional Herbal Medicine

Iran has an amazing geography. With 12 different geographical environments and 5 major climates it’s host to 7500 plants, of which 1800 possess medicinal properties. It would take forever to list them all so here are some of the few which can be easily located where ever you happen to be in the world.

KONDOR or frankincense. Use of this herb goes back to ancient Persia. The most commonly used part is the milky sap or resin which is often used as a salve for skin irritations and wounds. It’s thought to have a rejuvenating effect and is therefore excellent for acne, scars and injuries. Frankincense can also benefit the emotions and those with nervous disorders such as anxiety or generalised nervousness. It’s thought to be an aid to a poor memory and lethargy. And among its other attributes, Frankincense is good for gum disease, indigestion problems, ulcers and as an eye wash.

SANDAL or sandalwood is often thought only to be a pleasant smelling inscense but you might be surprised to know that it is also a disinfectant and helps prevent simple herpes, eg mouth ulcers. The useful part of the sandalwood plant is the oil from the woody part.  Other uses include UTI infections like cystitis, skin irritations, and digestive problems.

AZARIYUN or marigold is widely used the globe over and many countries have culinary uses for it.  It is also brilliant as a salve for skin conditions such as acne, eczema and general rashes and open wounds. It’s something we can all grow in pots or in our gardens.

To make a salve simply add 2 handfuls of Calendula leaves and flowers to 1 tbsp lanolin, 5 tbsp olive oil and 1 tbsp beeswax and heat gently. Mix together; take off the heat and leave to set. The following morning re-heat the mixture and pour into a sterile jar and leave to harden.

Ahura Mazda the Zoroastrian prophet advocated the beneficial use of the following herbs. Many of the herbs were incorporated into Zoroastrian rituals which can still be found on the ‘Haft sein’ table at new year.

HAOMA or Ephedra . Indigenous to Iran this is a small plant with yellow flowers. It was also found to have an intoxicating effect and then said by Ahura Mazda to be a ‘waste of time’ causing the consumer to be become irrational.

Widely used for muscular and bronchial complaints, headaches, as an antiseptic, aid to digestion and a blood purifier. It’s now thought to have properties close to penicillin and can be used for hay fever, asthma, and for colds and fevers.Interestingly enough it is thought to be very useful in loosing weight but before you rush out to find it, there is a recommended limit of 150mg per day. Generally it’s an all round healer as it’s  supposed to  promote  the bodies natural ability of the body to fight invading diseases through a natural antibiotic called interferon.

SEER or GARLIC Most people are aware of the benefits of regularly eating garlic. It’s a natural form of antioxidant and thought to be helpful in preventing general infections and fighting off free radicals.

OOUD or ALOESWOOD. This is  fairly rare and expensive so perhaps not so easy to  come by these days. although the oil available usually through chinese websites .  It used to be grown in Iran and is now generally found in  SE Asia . However it was thought to be useful in the treatment of the nervous system and was great for the treatment of anxiety and cardio vascular problems such as rapid heart beat. Yves Saint Lauren uses the oil is some of its perfumes!

CAUTION: ALL OF THE ABOVE HERBAL REMEDIES CAN HAVE SIDE EFFECTS AND SHOULD ONLY BE USED IN CONSULATION WITH YOUR DOCTOR AND A HERBALIST.

What’s Hot and What’s Not

In Iran we fully believe in the power of hot and cold foods, much like the chinese do. In fact legend has it that  our  ancient ancestors shared this food knowledge with the chinese , but we won’t get into that here! Iranians believe that food is fuel and  either weakens or strengthens the body and these beliefs go way back to ancient times and originate from the Zoroastrian religion.

THE THINKING BEHIND THE THEORY

The description ‘hot’ or ‘cold’ doesn’t relate to the temperature of the food but rather to the effect the food has on your body. Everything we eat is broken down by enzymes in our stomachs and that has an effect on our cells and ultimately on how we function. Enzymes react to  ‘hot’ and ‘cold’ food. For example, ‘cold’ food like cucumber or Salad Olivieh slows down the digestive process, which in turn slows us down, requiring us to expend additional energy to continue digestion and will lead to feeling sluggish or tired. On the other hand, ‘hot’ food speeds up the digestive process, increases our metabolic rate and we are more alert and ready to take up our busy lives.

Our bodies need a balance of both ‘hot and ‘cold’ food to function at their best. So for  example when I make salad Olivieh, I decorate it with a ‘hot’ food, like walnuts or add carrots . Another example is Khoresht e Feseenjun where the two main ingredients are pomegranate ( cold) and walnuts (hot). Salad is made more balanced by adding herbs, which are hot. Rice is ‘cold’ which is why we eat our khoreshts or stews spiced with saffron and turmeric, cardamom, ginger, and cinnamon, salt and pepper.  And you thought it was just to make it taste delicious! Rose-water is ‘hot’ and sugar is cold, which is why our sweet dishes like Nan e Berenji use rose-water. Yoghurt is cold which is why we add mint!  Lamb and chicken kebab with rice …. Get the idea! It’s about creating a balance, or making what we eat neutral.

There are times when we need to eat ‘hot’ or ‘cold’ food like when we have colds and illness.  I’ll save that for another post.

WHAT’S HOT

• All herbs except coriander
• All spices except sumac
• Chicken and lamb
• Dairy is generally cold, except goats cheese which is neutral, Kashk which is hot and ghee.
• Eggs
• Most nuts
• Vinegar
• Wheat flour
• chick peas, yellow split peas.
• Honey

WHATS COLD

• Most vegetables except: carrots, radish, okra, onions, garlic, red and green peppers,
• Most fruit except apples, dates, quince.
• Fish
• Coffee
• sugar
• Rice
• Barley
• kidney beans, lentils

WHAT’S NUETRAL

• Pears
• Tea
• Goats cheese

Love life, eat well and cook Persian!

Persian Lamb Kebab

Persian Kebabs are well known for being the most delicious kebabs and that’s all down to the marinade. You can use veal, beef , or chicken and this is the recipe for one of two marinades we use. The other marinade uses mast or natural yoghurt rather than zafaran. Both are divine.

Serves 2

Ingredients for the marinade :

• 500 gr’s Lamb
• 1/2 teaspoon  of zafaran
• 2 Onions
• 1 desert spoon of Lime juice
• salt and pepper

Method:

1. Wash, trim and cut  the lamb into large cubes
2. Place the meat into a bowl
3. Roughly chop the onion into quarters
4. Pour on the zafaran and mix it well
5. Add salt and pepper, lime juice
6. Leave in the fridge to marinate for at least an hour before grilling
7. Put the meat onto skewers and grill or BBQ until brown

Serve with zafaran rice and salad or Salad Shirazi, mast or natural yoghurt and sabzi khordan

Nooshi joonet. Enjoy

Halva Persian style

Halva can be found in most countries in the Middle East although each has it’s own way of making it.  Some add semolina or ground almonds.  This is a very simple recipe using gluten-free ingredients. If you want to make it using wheat flour just divide the quantity of flour you use by 3 equal parts. Alternatively you just use wheat flour and rice flour. You can be as creative as you want.  Follow this recipe once and you’ll soon see how you can  make it to your own preference.

Halva is usually served as desert, with Chai and often with breakfast.

Serves 5-6 as a sweet with chai

Ingredients:

• 200 gr’s of flour roughly 2 equal parts of rice and chickpea flour
• a cup of good vegetable or sunflower seed oil.
• 200 gr’s of sugar
• approx a 1/3 of a litre of hot water
• a tea cup of rose-water
• a pinch of za’faran
• a 1/2 teaspoon of butter
• a handful of pistachio nuts roughly crushed
• a little desiccated coconut

Preparation

• Gather and weigh  out all your ingredients
• you will need 2 pans and two wooden spoons
• a serving dish

Method:

1. Heat the oil in a pan
2. When hot add the flour and stir whilst still on the heat.
3. Allow to bubble  away and turn down the heat. Let this cook, you should start to smell the flour cooking. It should become a thick mixture but don’t let it burn!
4. Meanwhile place the hot water in another pan and add the sugar.  Bring to the boil and allow to form a syrup
5. Add a pinch of za’faran to the syrup and stir.
6. Add about 1 tea cup of rose water.
7. When the syrup is thicker and yellowish add a little to the flour and oil mix, stirring well. It will hiss and steam but settle down.
8. Continue adding and stirring and let it cook for a few minutes.
9. Your halva is now ready so pour onto a dish and decorate. You can mould the Halva while it’s hot and be as creative as the mood takes you.
10. Decorate with pieces pistachio and coconut powder.
11. Allow to cool and when cold place in the fridge to set.

Fereni or Persian Rice Pudding

This a sweet rice dish, an easy and quickly prepared desert which can eaten warm in the winter or cold in the summer. It’s completely gluten-free and you can decorate it any way you wish, add a few strands of za’faran, fruit or nuts or both, sprinkle with powdered cinnamon. Kids love it and a tempting dish for those who are convalescing.

Serves 4

Ingredients:

• 1/2 litre of milk
• 50 gr’s rice flour
• 100 gr’s caster sugar
• 2 tablespoons of rose-water

Method:

1. Heat the milk in a pan
2. Add the rice flour, sugar and rose-water and stir
3. Continue to stir until the milk boils and thickens
4. Serve in individual dishes and decorate as you please.

Sabzi (Persian herbs). Everything you want to know

Sabzi is one of the great characteristics of Persian cuisine. It refers to the leafy part part of the herb and is used both in Khoreshts for flavour and bulk and in sabzi khordan as an accompliment to meals. Some herbs are easy to grow yourself such as mint, and coriander and there’s nothing more satisfying than picking  herbs fresh from your own garden. However I haven’t had much luck with tarragon here in the UK. Sabzi is always best fresh but this isn’t always possible and it’s difficult to produce enough to meet all your needs. A great alternative is sabzi khoshk or dried herbs and most of these are easily sourced and  available in nearly all supermarkets. When using dried herbs its advisable to soak the herbs before use to ensure  maximum flavour. You can buy almost all the dried herbs you need for each dish you want to make from an Iranian Grocery store. If you want to make a persian omelette for example, look for Sabzi Kukoo.

For a list of the herbs you need for Persian recipes follow this link

Main Herbs

Parsely or jafari You may know that parsley is native to Mediterranean land and has been used by the ancient Greek and Romans. What you may not know is that Persians have cultivated and used parsley in a wide variety of dishes for thousands of years. Parsley is part of many herb mixes of Persian cooking such as Sabzi polow, Ghormeh sabzi, Aash, Karafs and Kuku herb mixes.

Dill weed or shivid is extremely aromatic and is mainly used for food seasoning in many countries around the world. Persians, however, have used dill weed in a unique way in rice dishes such as shevid polou  (Dill and rice mix) and Baghali  polou (broad beans and rice). It is also mixed with other herbs as part of preparing other delightful meals like sabzi polou (a rice dish), khoreshte karafs  (a stew) and kuku e sabzi  (vegetable omlette).

Coriander or Gheshniz. Corriander is native to Iran and easily found in any supermarket across the globe. It’s also easy to grow here in the UK. It has a distinctive musky smell and is used  in salads, and for  Ghishniz polou and kuku. No persian kitchen would be without it is some form, either fresh or dried.

Fenugreek or shanbalileh is one of the world’s oldest and widely used medicinal herbs. It has a variety of attributes and is used for increasing libido in men and as an aphrodisiac generally. The seeds have to be ground and can be used to make tea, for fevers,  to reduce menstrual pain and treat skin infection.  The leaf of the fenugreek is high in iron and helps with respiratory and sinus problems. In persian cooking it’s used in Aash ( soup) and in khoreshts such as ghormeeh sabzi.

Tarragon or tarhoon is again heralded for having many health benefits. Its used for the relief of stomach cramps, toothache, menstrual pain and as a cure for bile and high blood pressure. It’s a vital herb in the Persian diet, used on its own or with pickles torshi and in khoreshts. It has a peppery aniseed taste and is grown easily in Iran although I haven’t had much success growing this myself.

Mint or nanar is another vital. This is very easily grown yourself and spreads rapidly so once you start to grow it, you shouldn’t ever have a problem with quantity again. Used in a variety of dishes from must o khiar a yoghurt and cucumber side dish to chai tea. Its eaten with meals on its own, mixed into salads, and as one of the many herbs needed in khoreshts. You can also buy ab nanah  or mint water. I always keep a bottle at hand as its great for stomach ailments and indigestion. I have found it really useful if by some accident I have eaten something glutenous…. it helps relieve the cramps.

Sweet Basil or reyhan is widely grown all over the world and a favoured herb of the Italians. However was originally native to Iran and was grown there over 5,000 years ago. It has a sweet pungent taste, is easily grown at home on your kitchen window sill or in the green house during colder months and in your garden during the summer. It can be frozen and kept for several months. Health benefits are numerous: asthma and diabetes and as an antiviral to name a few. Sweet basil is a great compliment to all the peppery herbs in sabzi khordan and is widely used in many recipes.

Cress or shahi in contrast to basil has a peppery taste. High in iron, calcium and folic acid its a great immune booster as well as a stimulant, a diuretic and good for the digestion. In the east it’s often marketed as a sexual stimulant for men .. I can’t verify that! On the minus side, it is known to cause cystitis in some women because of its strong alkaline properties. Cress  is fairly widely used in persian cooking for its strong flavour. It makes a great addition to sabzi khordan and can be easily grown at home in pots or in your garden. If you buy  cress, please ensure you wash it thoroughly as commercial growers use animal waste to promote its quick growth.

Leek chives or tareh are from the onion family and have a distinct onion garlicy taste. It’s the green hollow stems that are used both in cooking and for sabzi khordan. Leek chives are so easy to grow at home. Once planted they are prolific and will sprout up all over your garden.  They require very little attention and can be chopped and frozen to see you through the winter months for cooking with.  Health wise they are very similar to garlic but less strong and are thought to be good for the circulation.

Radish or torabeh is a wonderfully colourful addition to sabzi khordan and Salad Olivieh. The skin is bright pink in colour and white inside and it really compliments the range of green herbs both in appearance and texture. The texture is moist and crunchy amidst all the softness of the herbs. Radishes are easily available from your supermarket all year-round. The radish is a root vegetable, easily grown in your garden during the summer months. There are a huge variety to choose from. Persian radishes are also easily grown here in the UK. They are slightly more peppery than european radishes. The only problem I’ve had growing my own is a lack of consistent sunlight, hence the end result is a little smaller than I would expect to have found in Iran. Medicinal benefits include protection against coughs and colds and general infections and as a cure for constipation.

Shallots or musi are from the onion or piaz family and available in most suppermarkets globally. Slightly sweeter,  firmer and harder than an onion shallots are  smaller in size.  shallots are a natural inhabitant of Iran and generally favoured above the onion because of their whiteness and strong taste. They are so hard that they often need to be soaked before the can be used. They are usually eaten with kebab and used to make ma’ast musir.

Sabzi Khordan

Sabzi khordan literally means ‘ eating greens’ and refers to a collection of herbs and vegetables that are traditionally served with lunch and dinner. Sabzi khordan is usually made up from the herbs above but it can be whatever you want it to be, what ever is available to you and seasonal.

To go with the herbs it would be traditional to add walnuts or gerdu and feta cheese or panir. The walnuts are usually soaked in water before serving to soften them.

If you are having a dinner party and want to prepare your sabzi khordan dish before hand, you can cover the herbs with a damp paper towel and add the walnuts and feta immediately before serving.

Sabzi khordan offers a light and refreshing side dish to main meals and is rich in nutrients and vitamins. It’s also a colourful addition to your table with the greens and pink radishes.

Iranian restaurants often feature ‘sabzi khordan’ as a starter ( grr… a personal irritation)

Essential ingredients for your persian cupboard

Persian food is diverse, each corner of Iran having its own culinary preferences, culture  and tradition.

Mealtimes provide the main structure of life : breakfast ( sobhaneh) lunch( nahar) and dinner ( shaam) .  The Persian diet is healthy, nutritious and largely gluten-free so great for me as a coeliac. It uses a huge variety of fruits , nuts, lentils, vegetables, herbs and spices and many of the ingredients have medicinal values. Each meal is accompanied by a variety of herbs, Tarragon, coriander, flat leave parsley and usually naan ( flat unleavened bread) and must (natural yoghurt).  There is a tendency to use a lot of butter or ghee and oil  but  I have adapted my recipes for a healthier version, omitting unhealthy amounts of both. It stills works well and tastes delicious.

Most lunch and dinner dishes involve a meat dish of either lamb or chicken, however I do include a number of vegetarian options for the less carnivorous. See the recipe for Estamboli polou for example. There  are some ingredients and equipment that are essential for your kitchen if you want to cook persian food. Here is a list, it’s not conclusive so please send in any suggestions  you think are a must have and things you couldnt manage without.

• ab limu ( lime juice)
• rice (berenge)
• ground limes
• za’faran ( saffron)
• zarchube ( turmeric)
• olive oil
• zareshk ( barbarries)
• tomatoe paste

  

• a variety of dried herbs known as ‘sabzi’
• advieh a collection of mixed spices
• addas ( lentils)

Equipment:

• A heavy bottomed non stick saucepan with a lid.
• skewers for kebab … these have to be persian skewers which are long, wide  and flat and mostly only available in Iranian grocery stores.

• A large  mesh sieve so you dont loose your rice through the holes!
• a rice cooker ( some say! I prefer the long method but it comes in handy) 
• a pestle and mortar. It only needs to be a small one.
• a good thick tea towel used to absorb the condensation created in the steaming process of cooking rice. This is wrapped and securely fastened around the lid of the pan.

Saffron or Za’faran and what to do with it

~~SAFFRON AND IT’S MANY USES~~

Saffron or za’ferân is a delicate spice derived from the crocus flower. Widely used in the east it is a much under used spice in the west. It has many medicinal qualities and is said to help ward off depression and make you laugh… that can’t be bad! The ancient Persians were feared by their enemies as they developed a reputation  for using it  as a drug to sedate and as an aphrodisiac . Alexandra the Great is reputed to have stolen the idea from the Persians and used Persian za’feran in his baths, for his food and as a cure for battle injuries. No doubt he tried it with the ladies too. Other uses include help with child-birth, as a dye and as a cure for headaches.

Saffron is widely available and can be found in most supermarkets. There is a large amount of Spanish saffron on the market but I recommend you buy a high grade saffron such as Iranian za’faran as its colour and scent is much stronger and you will therefore use less of it. Most Iranian grocery stores stock it but I have to warn you, its expensive.  If you don’t live within access to an Iranian grocery store, try an indian one.

~STORAGE OF SAFFRON~ What ever you do, you must store it in a cool, dark airtight container otherwise the colour and scent of the za’faran will diminish.Never leave it on the shelf or it will be almost useless and taste less.

~PREPARATION OF SAFFRON~ I usually grind mine in a pestle and mortar as I need it. However many cooks grind it in advance. I don’t think there is any advantage either way. If the meal you are cooking is sweet, such as Khoreshte Fesenjun, use a tiny pinch of sugar to help grind it down but otherwise use a tiny pinch of salt. Once your za’faran is ground to a powdery like substance it is ready for use.

~TO MAKE LIQUID SAFFRON~Take a pinch of za’faran and place it in a small cup. Add a little boiling water and stir and then cover and allow to infuse for at least 30 minutes. The longer you leave it, the richer the color. Once you’ve made liquid zafaran you can keep it in the fridge for about 2-3 days, but cover it with cling film first!

Za’faran is used every day  in Iranian cooking not only to enhance the flavour of the food but also for decoration. Its used in a variety of dishes across every meal.  I even place a tiny pinch of it when I make chai ( black and flavoured tea) …. a cup of za’faran infused chai everyday can help ward off depressive thinking.  It certainly cheers me up as it soooo delicious. You can also use za’faran  flavoured ‘nabat’, a sugar candy used to sweeten chai. Nabat can be bought at most Iranian grocery stores. Unfortunately this isn’t widely available and I have not yet seen it in a supermarket in the west.

DECORATIVE USES ~ Most Iranians use za’faran to decorate and flavour rice dishes. I often use it in throughout the cooking process and as for a decorative finish. This is a picture of Zereshk Polou, steamed Iranian rice with zereshk ( barberries and slithers of almonds)  and I will feature the recipe soon.

Za’faran has a huge number of uses in an Iranian kitchen. It’s an essential and fundamental feature of Iranian cooking.